PL | EN
#35 - POS Oatmeal Stout
March 18, 2018
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FINISHEDStatus
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2342 days agoBrewday
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2342 days agoFermentation start date
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2330 days agoSecondary
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---Dry hops date
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2307 days agoPriming
![](/uploads/qr-code/c2cce7abe1e62159df6295f259600a82.png)
Updated 2307 days ago
Mash and boil
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80.8 %Actual mash efficiency
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11Pre-boil gravity BLG
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13.3Original gravity BLG
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27Batch IBU
Fermentation
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10.5 liter(s)Primary size
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0.2 liter(s)Boil loss
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4.5Post-primary gravity BLG
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4.5Final gravity BLG
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4.9 %ABV
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67.2 %Attenuation
Priming
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10 liter(s)Priming size
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178Calories per 12oz
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Re-fermentationCarbonation type
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2Volumes of CO2
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Table sugarPriming sugar
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48.2 gPriming sugar amount
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23 CPriming beer temp
Mash checks
# | Check at | Temp | Gravity | pH | ||
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1 | March 18, 2018 at 12:38 PM | --- | --- | 4.9 | ||
pH gorącego zacieru 4.8-4.9. Woda do wysładzania pH 7 - dodano ok. 2.5 ml kwasu fosforowego - pH 5.8 |
Fermentation checks
Check at | Step | Gravity | Beer temp | Surrounding temp | FFT | |
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March 18, 2018 | PRIMARY | 13.3 BLG | 16 C | 16 C | ||
Refraktometr wskazuje 13 BLG, Spławik 13.25. Wydajność 57% po polsku | ||||||
March 27, 2018 | PRIMARY | 4.5 BLG | 20 C | 20 C | ||
Refraktometr wskazuje 8 Brix. Uwzględniając poprawkę, mamy 4-4.5 BLG (4.5 BLG dla 8 Brix) | ||||||
March 30, 2018 | PRIMARY | 4.5 BLG | 21 C | 21 C | ||
Spławik pokazuje wynik ok. 4.5 BLG. Refraktometr po korekcji tak samo. Przeniesiono piwo do piwnicy o temperaturze 8 stopni |
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